ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was La Malinche Coffee House LLC last inspected?
The most recent inspection on record was on Oct 5, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Apr 4, 2024 to Oct 5, 2026.
Has La Malinche Coffee House LLC ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Apr 4, 2024.
The Full Inspection History
4 inspections
Canvass Re-Inspection
Oct 5, 2026
Pass
4 recorded violations
notedCode 36Equipment and utensils
Official Wording
Thermometers provided & accurate
Inspector’s Notes
4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETER STORED INSIDE A PREP COOLER AND A REFRIGERATOR NEAR THE ENTRANCE OF PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
3-302.12: OBSERVED BULK DRY INGREDIENT CONTAINER NOT LABELED ON SHELF UNDER PREP TABLE. INSTRUCTED TO PROVIDE AND MAINTAIN.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Contamination prevented during food preparation, storage & display
Inspector’s Notes
3-307.11: OBSERVED A PLASTIC CUP STORED INSIDE THE FLOUR CONTAINER. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER DRY FOOD ITEMS.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-601.11(B): OBSERVED THE INTERIOR OF THE MICROWAVE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, Oct 5, 2026 · Original Source
Canvass
Jul 28, 2026
Pass w/ Conditions
7 recorded violations
notedCode 8Handwashing
Official Wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s Notes
OBSERVED EMPLOYEES NOT WASHING HANDS AFTER CONTAMINATING HANDS. OBSERVED FOOD HANDLERS DOING THE FOLLOWING WITHOUT WASHING THEIR HANDS AFTERWARDS: CAME FROM OUTSIDE INTO THE PREP AREA AND STARTED HANDLING BEVERAGE UTENSILS TO SET UP THE COFFEE MACHINE, KILL A FLY, PICKED UP THE FLY WITH A NAPKIN, AND PUT ON A HAIR NET. INSTRUCTED EMPLOYEES TO WASH THEIR HANDS AFTER CHANGING TASKS. EMPLOYEES WERE INSTRUCTED TO WASH THEIR HANDS AT THE TIME OF THE INSPECTION. PRIORITY VIOLATION 7-38-010, CITATION ISSUED
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
OBSERVED IMPROPER COLD HOLDING TEMPERATURES FOR TCS FOODS STORED INSIDE A REFRIGERATOR (51.2F). FOUND: PORTIONS OF SALMON IN ALUMINUM FOIL, CHORIZO (48.6F), SOY MILK (52.0F), ABOUT 4 GALLONS OF REDUCED FAT MILK (50.2F-52.5F), SOY MILK (52.0), PORK COOKED THE NIGHT BEFORE THE DAY OF INSPECTION (69.4F), WHIPPED CREAM (48.1F), AND HEAVY WHIPPING CREAM (48.0F). INSTRUCTED ALL COLD HOLDING FOODS MUST REACH AND MAINTAIN 41F OR BELOW. APPROXIMATELY 23 LBS AT $115 WORTH OF PRODUCT DISCARDED. PRIORITY 7-38-005, CITATION ISSUED
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED IMPROPER TEMPERATURES OF REFRIGERATORS AT 45.8F AND 53.2F. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PLEASE READ COMMENTS FOR TAG REMOVAL PROCEDURE. PRIORITY 7-38-005, CITATION ISSUED
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
OBSERVED BULK DRY INGREDIENT CONTAINER NOT LABELED ON SHELF UNDER PREP TABLE. INSTRUCTED TO PROVIDE AND MAINTAIN.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s Notes
OBSERVED A PLASTIC CUP STORED INSIDE THE FLOUR CONTAINER. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER DRY FOOD ITEMS.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
OBSERVED THE INTERIOR OF THE MICROWAVE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, Jul 28, 2026 · Original Source
Canvass
Apr 25, 2025
Fail
7 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
6-301.14 OBSERVED NO HAND WASHING SIGN IN THE NORTH TOILET ROOM. INSTRUCTED TO PROVIDE.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
6-501.111 OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE. OBSERVED ABOUT 15 RODENT DROPPINGS UNDER THE TABLE WITH THE FLAT TOP GRILL AND PANINI PRESS. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS, AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
2-402.11 OBSERVED FOOD HANDLERS IN THE FOOD PREP AREA WITHOUT ADEQUATE HAIR RESTRAINTS, SUCH AS A CAP OR A HAIR NET. INSTRUCTED TO PROVIDE.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE FOOD PREP AREA. INSTRUCTED TO LOCATE OR PROVIDE.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.114 OBSERVED CLUTTER IN THE BASEMENT. INSTRUCTED TO REMOVE UNNECESSARY CLUTTER AND ORGANIZE.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s Notes
8-304.11(A) OBSERVED MOST RECENT INSPECTION REPORT SUMMARY NOT POSTED FOR THE PUBLIC'S VIEW. INSTRUCTED ALWAYS TO POST THE MOST RECENT INSPECTION REPORT SUMMARY FOR THE PUBLIC'S VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-42-010(B).
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Apr 25, 2025 · Original Source
Canvass
Apr 4, 2024
Pass
4 recorded violations
notedCode 56Facility maintenance
Official Wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
6-304.11 OBSERVED NO MECHANICAL VENTILATION ON SITE FOR THE COOKING EQUIPMENT SUCH AS A SMALL FLAT TOP GRILL, A CREPE FLAT TOP GRILL AND A PANINI PRESS. INSTRUCTED TO PROVIDE MECHANICAL VENTILATION FOR ALL COOKING EQUIPMENT.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
2-402.11 OBSERVED FOOD HANDLERS NOT WEARING PROPER HAIR RESTRAINTS. INSTRUCTED TO WEAR PROPER HAIR RESTRAINTS AT ALL TIMES WHILE IN THE FOOD PREP AREA.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-205.15 OBSERVED A SLOW-DRAINING HAND-WASHING SINK IN THE FOOD PREP AREA. INSTRUCTED TO REPAIR.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.12 OBSERVED MINOR DIRT AND FOOD DEBRIS ALONG THE WALL BY THE COOKING EQUIPMENT AND UNDER THE REACH IN COOLER. INSTRUCTED TO CLEAN.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.